38. So that a still better idea may be formed of the pieces into which a
side of beef may be cut, reference should be made to Fig. 5. The heavy
line through the center shows where the side is divided in order to cut
it into the fore and hind quarters. As will be observed, the fore
quarter includes the chuck, prime ribs, and whole plate, and the hind
quarter, the loin and the round, each of these large pieces being
indicated by a different color.
To make these large pieces of a size suitable for sale to the consumer,
the butcher cuts each one of them into still smaller pieces, all of
which are indicated in the illustration. The names of these cuts,
together with their respective uses, and the names of the beef organs
and their uses, are given in Table II.